News

Seppeltsfield Estate owner, Randall Wine Group (RWG), has acquired the 230-acre Lyndoch vineyard in the Barossa Valley from Australian Vintage. Meanwhile, the sale of Belvino’s Balranald Vineyard releases Australian Vintage from its long-term lease of the property.

Noumi’s penalty agreement with the Australian Securities and Investments Commission (ASIC) regarding alleged historic breaches of the company's disclosure obligations, brings the company one step closer to shutting the door on the tumultuous two years before it rebranded from Freedom Foods Group in 2021.

This week saw the debate on taxing sugar sweetened beverages (SSBs) return to centre stage. As Australia – and the world – grapple with the reality more than eight million people die every year from an unhealthy diet, is another sin tax the answer to reducing obesity and diabetes?

Australian dairy and food company, Bega Group, is celebrating its 125th anniversary and plans for the future with a classic cheese and Vegemite toastie.

House of Arras chief winemaker, Ed Carr, is the first Australian to receive the Sparkling Winemaker of the Year award from the prestigious International Wine Challenge.

Wine Australia has released its 2024 National Vintage Report, showing that although the Australian winegrape crush had a 9 per cent year-on-year increase, it still falls well below the 10-year average.

Wide Open Agriculture (WOA) has successfully used its proprietary technology to develop functionally enhanced protein isolates from pea and faba beans. CEO Matthew Skinner said the testing demonstrated the adaptability of the technology and its potential use with a wider range of alternative proteins.

Manufacturing Skills Queensland has released its 2024-25 Annual Training Plan in collaboration with the Queensland Government, representing a $5.06 million manufacturing industry investment.

Global ingredient company, Barentz, will distribute Canadian FoodTech company, Crush Dynamics’ proprietary ingredients, which are made using advanced fermentation technology and upcycled ingredients.  

180-year-old Australian winemaking company, Penfolds, has announced the recipients of its inaugural Penfolds Evermore Grant Program. Four projects that contribute to the community have been selected to share in $200,000 of funding.

The reverberations from PwC Australia’s misuse of confidential federal tax information for commercial advantage continue, with Treasury revealing it is reviewing foreign takeovers that involved the consulting firm.

Stanbridge sits in the middle of the Riverina region of New South Wales, roughly between the towns of Whitton and Leeton. While its official population is around 204, there’s a fair bit of activity now with Aquna Sustainable Murray Cod constructing a $20 million project featuring 78 free range ponds to farm Murray cod.

Researchers in Korea have discovered a way to improve the taste of cultivated meat, using a flavour-switchable scaffold that can release meaty flavour compounds at cooking temperatures to replicate the taste of conventional meat products.

Researchers at the University of Queensland (UQ) are focused on protecting the future of the Australian macadamia nut industry, through a long-term breeding program using genomic selection.

An academic literature review on the potential health benefits of 100 per cent juice found it may have anti-inflammatory properties and lead to improved blood pressure. The study was commissioned by Hort Innovation and AUSVEG and completed by food and nutrition science organisation, FOODiQ Global.

Pure Foods Tasmania is realigning management and its board as it looks to reduce operating costs and offload underperforming businesses, with managing director, Michael Cooper, stepping down after four years.